[protected-iframe id=”eec26a47b39ccc3934223558b2deb7eb-66245013-41938752″ info=”http://player.ooyala.com/iframe.js#ec=BiMjlldDqAkWAMS4-q6LdhLWdE2kvmja&pbid=f2605fb46a6e47afab7be3fd7032bb72″ width=”770px” height=”433px”]
This filling and warmly nourishing breakfast will have you excited to get out of bed. If you’re like me, and you tend to be tight on time every morning, make a big pot on Sunday and warm up your rations throughout the week. Nomnomnom…
- 1/3 cup steel cut oats
- 1 1/3 cup water
- 1 tbsp. extra virgin olive oil
- 1 banana, sliced
- 1/4 tsp. cinnamon
- 1 heaping tbsp. almond butter
- Handful of raspberries
Combine the oats and water in a pot over high heat. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, stirring occasionally for about 25 minutes, until the liquid is absorbed.
While the oats are cooking, warm the olive oil to a small skillet. Add the banana slices and cook for a few minutes on each side, until warm and slightly mushy.
When the oatmeal is ready, stir in the cinnamon and transfer the mixture to a bowl for serving. In sections, top the oatmeal with the warmed banana, almond butter and raspberries.